Also titled: the reason I am buying an iphone. My poor Blackberry just isn’t taking great photos.
2 great friends had us over for dinner last night, which to me apparently means “bring ingredients and cook dinner at your friends’ house but leave the dishes for them.” Sorry, B and D!
However, they did get to enjoy this delicious lasagne, so I guess I don’t feel SO sorry for them.
I originally found this recipe on pinterest and then decided to make some changes, because I am horrible at following directions. I used gluten-free lasagne noodles for mine, but you obviously don’t have to.
- 1 package lasagne noodles, cooked
- 1 butternut squash
- 1 container ricotta cheese
- shredded Parmesean or mozzarella cheese (about 1/2 cup)
- pinches each of salt and pepper
- 1 tsp minced garlic
- shredded gouda or Gruyère for top
- Preheat oven to 350 F
- cut the butternut squash into quarters, lay “meat” side down on a cookie sheet and add about 1/2 cup water to the cookie sheet
- put the butternut squash into the preheated oven, roast for about 35-40 minutes, or until the inside is softish
- turn the oven up to 400
- scoop out the insides and put into a mixing bowl. With a potato masher, hand puree the butternut squash (note: you could use a blender to do this, but I hate cleaning out blenders. Also this seemed just as easy and my sweet boyfriend was there to do the actual mashing).
- combine the ricotta cheese, shredded cheese (not the gouda!), and salt and pepper with the butternut squash puree
- In a greased lasagne dish, lay down a layer of noodles
- top with a layer of the ricotta and squash mixture
- cover with another layer of noodles, and then squash. You get the idea!
- Once you’re done, top with shredded gouda or Gruyère.
- I baked at 400 for about 20 minutes- long enough to make the cheese all melty! An additional 5 minutes on broil will make the top layer delicious and bubbly.